Chilli Ginger Salmon With Green Vegetable
Stir-Fry

Chilli ginger salmon with green vegetable stir-fry.


Full of flavour yet light and healthy chilli ginger salmon with green vegetable stir-fry.

This recipe is a combination of some of my favourite types of food - salmon, chillies, ginger and dark green vegetables. I eat salmon at least twice a week, and I try to incorporate dark green vegetables into one meal per day. 

I've had these two ingredients staring me in the face every time I've opened my fridge - my own pickled ginger and "Gochujang", a very spicy Korean chilli paste. Both last for a long time in the fridge and both are great to add to a marinade.

You can swap pickled ginger for grated, fresh ginger and use any type of hot chilli paste for the marinade.

Pickled ginger has a sweet and sour taste. If you are using fresh ginger instead, add 1 teaspoon of honey to the marinade as well.

I am using broccolini/tenderstem broccoli, some salty samphire and curly kale for my stir-fry but you can use other green vegetables - like shredded Brussel sprouts, sliced cavolo nero (another type of kale) and shredded cabbage.

There's no need to add salt to the stir-fry if you are adding samphire (which is quite salty) - but if not just add some sea salt.

I often use avocado oil for high-heat cooking - like stir-frying (you can also use coconut oil for this stir-fry). Avocado oil has the same healthy, nutritious profile as Extra virgin olive oil. Avocado oil, though, has a higher smoke point than olive oil. 

Recipe For Chilli Ginger Salmon With Green Vegetable Stir-Fry

For 4 people

Marinade:

2 tablespoon coconut oil - melted

1 tablespoon pickled ginger - finely chopped - or use grated fresh ginger and add 1 teaspoon honey as well

1 heaped teaspoon hot chilli paste

2 garlic cloves - crushed/minced

1/2 teaspoon sea salt

4 salmon fillets

For the green vegetable stir-fry:

1 tablespoon of either coconut or avocado oil

200g broccolini (tenderstem broccoli) - thinly sliced

2 handfuls samphire - chopped

2 large handfuls kale - chopped

1 teaspoon ground ginger

Black pepper

1. Preheat the oven to 220C/ Fan 200C/425F. In a bowl, mix together the ingredients for the marinade. Cover a baking tray with baking/parchment paper and place the salmon fillets on top. Divide the marinade between the salmon filets and place the tray in the oven for about 10 -11 minutes, until the salmon is cooked.

2. When the salmon has been in the oven for five minutes, add the oil to a wok or large frying pan over a medium-high heat. Once the oil is hot, add all the vegetables and season with the ground ginger and some black pepper. Keep stirring for about 4-5 minutes. I like my vegetables to still be crunchy. 

3. Divide the vegetables between four plates and top each with a salmon fillet.

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